Check out our new home !homecooks@vegantheoryclub.org and subscribe!

We're a discord community Come join us and share what you're making.

If if doesn't appear in your instance press the search button and search !homecooks@vegantheoryclub.org and it should show up then and you can subscribe to federate with the community and have the posts come to your instance.

I fixed the federation so if this didn't work before please give it another try!

Ashleigh made the amazing pizza in the main post

Adgetty birthday pie: (Happy birthday!!)

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Arcane Potato made Lentil noodles:

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Bee made home made seitan sandwich on home made baguette

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Bulba's granola breakfast

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Curtis made mushroom choy pasta

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Gomb made bean slop

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also a beautiful tofu scramble

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I made some tvp balls with rice and tomato sauce

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and veggie sandwiches (featuring besan pancakes)

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kwf made a picture perfect pita

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Check out Meesh's nuts

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Mmori made cauli wings

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and incredible looking dumplings

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and incredible looking poke

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Roach stole the show with the steak sandwiches

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and also made amazing looking tempeh hash

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soup made gringo enchiladas (PRE SAUCE THIS IS PRE SAUCE)

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and too tall sandwiches

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squidriot made waffles!

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Wyrmwood made a few amazing noodle dishes with fresh made noodles from fresh milled flour

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Check out our new home !homecooks@vegantheoryclub.org and subscribe!

We're a discord community Come join us and share what you're making.

If if doesn't appear in your instance press the search button and search !homecooks@vegantheoryclub.org and it should show up then and you can subscribe to federate with the community and have the posts come to your instance.

Squidriot made the pancakes 💘

Roach made an awesome Lentil loaf:

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Battletoads made tofu sticks with stuffing and mash:

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Bee made some miso soup:

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Gomb made mushroom alfredo with whole wheat pasta:

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I made taco mac:

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Bee made ratatouille (ve)gratin:

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Getty made some awesome looking fried tofu, potatoes and chickpeas:

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Curtis made work-day stew:

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Bulba had a salad:

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DT made some actually amazing looking pizza with fresh milled hard white wheat sourdough crust, alongside aged maple cashew cheese, cranberries, caramelized red onions, dates, garlic, and diced figs drizzled with sweet chili date reduction:

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Mmori made Ochazuke:

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Kwf made grilled tofu with sourdough:

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Join the Discord and come chat with us about what we are cooking!

We moved from lemmy.world to our own instance search and join /c/homecooks@vegantheoryclub.org

Also check out /c/recipes@vegantheoryclub.org for more traditional link aggregator type recipe links and blogs. Since this is very new if you can't see it on your instance please search for it and subscribe to cache it!

Cover pic is battletoads Big couscous, tofu, vegetables

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a literal train made Pissaladière

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train also made cannaloni

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Rileyann made chickpeas and tomato sauce

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meeseh made random soup

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luther made curry which was served over rice

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kwf made tacos

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juggalo made beans and potatoes

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kwf made vegetables and sauce

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gomb made scramble and maafe

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curtis made some afternoon oats

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db made some lentils and tortills

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Gomb's lentil quesadillas

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If you haven't seen us around in a while please subscribe to !homecooks!homecooks@vegantheoryclub.org we have our own (possibly the first?) vegan focused Lemmy instance.

Join the discord to see what the Vegan Come Cooks are up to!

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Meesh made Seitan bourguignon

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db made some tofu broccoli

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getty coming in with lentil soup and kale

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getty again with the peanut noodles, I made this one too

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rileyann made delicious slop

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Bulbasaur made rainbow noods

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fala declared it is asparagus time, with tates and hummus

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Bulba made kimbop, 👑

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arcane potato made some really good brown rice and lentils at work

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I made pancakes with chocolate bean sauce

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alphor made koshari, the ultimate food

We're moving to our own instance!

Please search !homecooks@vegantheoryclub.org on your own instance and subscribe, this is important to getting the posts to show up on all instances. Thank you!

Thank you Ruud and the team at lemmy.world for everything!

The awesome thing about open source is getting to roll your own. Everyone on lemmy.world will be able to see the posts and participate as normal except the main cache will be hosted somewhere else.

I'm nervous to close down this and move but I think it will be a lot of fun.

See you on the flip side!

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I was talking about hygiene with my partner who is a nurse and they were telling me that a lot of people remark that their armpits are smelling worse than normal and they are using more and more deodorant and people just think it is normal.

Trichobacteriosis looks like a yellowish coating on some of your armpit or groin hair and you need to shave and wash the area every day for 2 weeks. It is more common in men than women in the US only because it is more common for women to keep their armpits shaved. Most of the patients who are affected by it think that its actually residue from the increasing amounts of deodorant they end up using.

The Endless Torment of the ‘Recipe?’ Guy

A rampant internet comment that just won’t die shows how recipes, and the people who develop them, are undervalued.

By Tejal Rao Sept. 13, 2022

Picture him, scrolling Instagram. He slows down for a flash-lit image of pasta on someone’s crowded, linen-draped dining table. For a sunlit reel of chickpeas and olive oil breaking down into a golden pulp. For a bubbling pot of oxtail.

He might not plan to cook these dishes — in fact, he probably doesn’t — but each post makes his thumbs tingle. Instinctively, impulsively, he begins to type:

recipe? recipe?! recipe??!

You could say that recipe guys represent a major area of growth for reply guys. And anyone can become a recipe guy: You just have to believe that every time you see an image of food, you’re also owed a recipe, then insist on it. Cooks and recipe developers who share their food on social media can ignore it, or at least try to, but the nagging chorus of “recipe?!” is present, and it’s reshaping social content in real time.

“Social media was this way to be spontaneous and low-key and casual, but at some point, when I shared parts of my personal life, people started to expect a professionally tested recipe, too,” said Nik Sharma, a Los Angeles cookbook writer and photographer (who also contributes to The New York Times).

Developing recipes is work, and it takes time. Mr. Sharma never intended to create them for home-cooked dishes he posted informally — say, a quick dinner of fried rice with ketchup he made after a busy day shooting cooking videos and writing his newsletter. He also didn’t want to come across as rude to commenters, or to let them down.

“The easiest thing was to go, OK, I’m just not going to post what I eat, unless I’m working on the recipe,” Mr. Sharma said.

He keeps his off-duty cooking private now, drawing a line between what’s personal and professional — a challenging exercise for food writers, since the two areas continuously overlap.

Is it work, for example, when you cook dinner for your parents? The recipe developer Pierce Abernathy started sharing the meals he made for himself and his family during the pandemic, when he moved back in with his parents. He produced practical cooking videos on Instagram, filled with visual reference points and raw cooking sounds, and included the whole recipe just below in the caption.

“The goal is to build an audience — the core of my business and how I make money is around engagement and numbers,” Mr. Abernathy said. “But I don’t want it to be a restrictive environment where I can’t be myself.” Like many social-first recipe developers, he plans to start publishing recipes on his own website soon, to monetize and own his content, and worries about how his audience will respond to that change. Will they have the resolve to leave the post, to go out and find the recipe?

Though he occasionally shares ideas and techniques without detailed recipes, like a clean-out-the-fridge salad he made recently before heading to the airport, and images entirely unrelated to food, Mr. Abernathy finds that most posts that don’t include recipes can be a source of tension.

“And when you do get those comments,” he said, “it feels a little demoralizing and dehumanizing.” On his show, “The One Recipe,” the food editor Jesse Sparks interviews guests about the recipes they make time and time again — the keepers. “Recipes can be seemingly so simple when they’re audience-facing,” he said, “and in some ways, it’s a success that people forget how much work is going on behind the scenes.” “But so many people get caught up in the immediate satisfaction of seeing a tangible product or good without grappling with how much time and resources and effort go into it.”

Mr. Sparks interviews cooks who work at publications, as part of big teams, as well as those who are solely responsible for all of the shopping, testing, styling, shooting, editing and web production. In each case, the development process may be a little different, but the labor involved is usually immense and out of view — or ignored.

“It all boils down to people needing to remember there’s a person on the other side of the screen who deserves space and support, time and rest,” Mr. Sparks said. Lucia Lee, a middle-school teacher in Brookline, Mass., posts photos of kimchi jjigae and seared mackerel to Instagram: neatly framed, overhead shots of simple, well-lit plates. She started her account as an archive of her home cooking, and celebrates the romantic possibilities of her favorite ingredients and techniques, often with loose, narrative recipes and notes on who grew the food, or whose original recipe served as inspiration.

Ms. Lee is often under pressure, in comments and direct messages, to offer more detail and more structured recipes, and her instinct is to jump in and be helpful. But posting is a creative outlet for her. “I respond sometimes, if people are polite — a ‘please’ and a ‘thank you’ really go a long way,” Ms. Lee said. “But this isn’t my job, I can’t just pump out recipes for you.” In many ways, “recipe?!” is a familiar online demand that has flourished on social media. Every few months, for years now, a small but vocal group on the internet agrees that the people who share recipes and the stories behind them should just get to the recipe.

They usually blame food bloggers for taking search engine optimization too far, or for plain old long-windedness and vanity. They demand that free recipes appear online without ads, introductions, process shots, context or stories. Without any trace of the people behind them. This unreasonable request has become a damaging cliché, a way of demonetizing the work and dismissing the writers — particularly women who write about cooking for their families.

An animated Maritsa Patrinos comic, published on BuzzFeed in 2018, illustrated the early mood: A cheerful young man scrolls through a post about a “delicious lasagna recipe,” and wastes away to a skeleton before he can reach it. In the years since, that comic has become darkly self-referential — it may as well be about the get-to-the-recipe conversation itself. It never ends. In the last few months, though, I’ve come to think of “recipe?!” on social media, and of all its brash, insulting little iterations, as the last possible stage of this conversation, a kind of de-evolution with nowhere left to go.

It’s a way of treating the people who share their cooking online entirely as products. But I think it’s also a way of becoming a bit less human. Of becoming more like compulsive web extensions, our only mission to scan, to want, to send the same command out into the void, over and over again, on our sad and infinite loops:

recipe? recipe?! recipe?!!

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In Farsi that says "Chelo Ab-Nokhod and Gondi" and it is a play on a traditional dish called Ab-Gusht which translates to Water-Meat, Nokhod means chickpea. Chelo means rice.

Gondi are a traditional Persian-Jewish soup dumpling traditionally made with ground meat, chickpea flour, cardamom, and lots of pepper. I replaced the ground meat with TVP and they came out just how I remember them.

I added more soup to the bowls after taking the pictures.

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I'm going to the store today so I chopped up all the vegetables I had left from last week that might go bad soon. There is broccoli, cabbage, carrots, sweet peppers, and roma tomatoes with some red pepper paste, italian herbs, salt, pepper, sage, and a little corn starch slurry to coat everything, basically a ditalinni primavera to eat for a few days.

Title pick is mmori's tomato caprese salad with homemade vegan mozz

Come join us on discord!

We are not a "food porn" community, plating is nice but not required. Just take a pic of what you're eating and share. We're trying to show the world what real vegans eat. Sometimes that is slop! We're a small community of friends who love cooking and there is no expectation on professionalism. Join us and lets talk about what we're making today!

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alphor made some bangin beans on toast

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battletoads made some aamzing tvp balls and spaghet

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A traditional VHC lentil slop dish by curtis

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edon made Orange Tofu

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Goose made dumpster bread mmmmm

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Jerry coming in with some mac n cheez

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Meesh made an amazing looking bread

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mmori Made some pestiños, a traditional holiday food!

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Rileyann made some awesome looking sausage patties

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Soup posted some tasty looking beans and rice - my favorite :D

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Train shared gnocci with vegetables